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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgShortbread is brilliantly adaptable- you can add so many different flavours to it and create something new. Here, I've included rose and given the biscuits a chocolate coating, a combination that works beautifully.
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Put the butter, sugar, lemon zest, rose water (to taste) and vanilla in a large bowl and, using an electric mixer, beat together for about 5 minutes or until light and fluffy. Scrape the bowl down and add the flour, a pinch of salt and the rose petals, mixing together briefly until it comes together as a dough. Tip the dough onto the work surface and bring together into a ball. Flatten with your hands, then roll out to a 25cm square; place on a baking tray and chill until firm – about 30 minutes.
Preheat the oven to 170?C, gas mark 3; line 2 baking trays with parchment. Halve the dough, then cut into 2.5cm-thick fingers and pierce all over with a fork.
Put the biscuits on the prepared baking trays and bake for 25-30 minutes or until lightly browned. Remove from the oven and allow to cool completely.
Put the chocolate in a heatproof bowl and microwave in 30 second bursts until about ¾ of the chocolate has melted. Mix vigorously with a spatula until fully melted (this is a quick method of tempering the chocolate). Dip the shortbread halfway into the chocolate, allow the excess to drip off, then lay on a clean sheet of parchment to set, decorating with a few extra rose petals. Once the chocolate has set, you can store the shortbread in an airtight container for up to 4 days.
Typical values per item when made using specific products in recipe
Energy | 847kJ/ 210kcals |
---|---|
Fat | 12.7g |
Saturated Fat | 7.8g |
Carbohydrates | 20.8g |
Sugars | 8g |
Fibre | 1.2g |
Protein | 2.5g |
Salt | 0.2g |
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35pPrice per unit
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£4.20Price per unit
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£5.25Price per unit
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£2.00Price per unit
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£1.80Price per unit
£1/100g